Espresso · Apricot, Vanilla, Nut
🚚 At Purchase of 3 x 250g bags and receive free shipping within Germany.
Pickup available at Samstag Wochenende Markt Boxhagener Platz
Usually ready in 24 hours
Your everyday espresso when you want something more than just chocolate. Sweet Apricot is a blend of our Bellavista Espresso (Castillo Washed from Caldas, Finca Bellavista by Alejandro Gil) and the co-fermented Apricot OD from Juan and Geraldine Puerta (Finca La Sirena, Sens Coffee, Quindío). The idea: to combine the chocolatey base of a classic espresso with the fruitiness of an experimental coffee. In a Flat White or Cappuccino, it creates a blend of apricot and milk chocolate.
Espresso roast. Flat White, Cappuccino, or Latte – the apricot note comes out best in milk-based drinks.
Sweet Apricot connects two worlds: the Bellavista Espresso – a classic, chocolatey Castillo Washed from Caldas (Finca Bellavista, Gil family), with notes of cocoa, orange, and vanilla – with the Apricot OD from Juan and Geraldine Puerta (Finca La Sirena, Quindío). The Apricot OD is co-fermented with fresh apricots through osmotic dehydration, which gives it its characteristic fruity and floral note.
In the blend, a balance is created between the chocolatey depth of Bellavista Espresso and the fruitiness of Apricot OD. The result: an espresso that can do more than most blends – without being overpowering.
Apricot OD is a pure co-fermented filter coffee — Castillo from Finca La Sirena (Juan and Geraldine Puerta), processed via osmotic dehydration with apricot, intended for V60, Aeropress, or Origami. Sweet Apricot is an espresso blend where Apricot OD is only ONE component: combined with Bellavista Espresso (Castillo Washed from Caldas, Gil family), it creates a chocolatey base with a fruity top note. In short: Apricot OD is for black filter coffee; Sweet Apricot works pure as an espresso and especially well with milk in a Flat White or Cappuccino.
Apricot OD alone as an espresso is very acidic — the intense apricot note dominates the cup, which not everyone likes. In the Sweet Apricot Blend, Apricot OD is combined with Bellavista Espresso (Castillo Washed from Caldas, classic cocoa and orange notes, round structure). Bellavista balances the acidity, and the apricot recedes from the main role to a subtle top note — no longer dominant, but a nuance on a chocolatey base. This creates an espresso that tastes balanced instead of acidic and remains consistent throughout the year — a profile that no standard blend offers.
It depends on what you like in a filter. Sweet Apricot is profiled as an espresso roast — slightly darker than our classic filter roasts. If you prefer filters with bright, clear aromas (V60 or Aeropress with Light Roast), you'll probably opt for Apricot OD or Honey Castillo. But if you like darker, stronger filter coffees — with more body, cocoa-focused depth, and a fruity top note — Sweet Apricot works surprisingly well. Some of our customers drink it exactly like that. Try it if the profile appeals to you.
Before you choose, an important note: terms like "chocolatey," "fruity," "apricot," or "vanilla" always refer to natural aroma notes that arise from cultivation, processing, and roasting. No flavors are added — not even to co-fermented coffees. Three options depending on preference: Choco Bomb for the classic-chocolatey, dense cup (Carbonic Maceration, lots of depth, ideal in milk). Bellavista Espresso for a clear, balanced cup with notes of cocoa, orange, and vanilla (washed, elegant). Sweet Apricot for the middle ground: cocoa-focused base with a fruity top note, best in milk-based drinks.